Olive and Almond Pate

Serves: 6
Total Calories: 118


1 (6-ounce) can pitted black olives drained
1/2 cup almonds
1/2 cup chopped onion
1/4 cup whole wheat pastry flour
1 tablespoon tamari sauce or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried sage
1 cup water


1. Preheat the oven to 350°F. Lightly oil and flour an 8-inch-square cake pan and set aside.
2. Place all the ingredients except the water in a blender or food processor and blend, while slowly adding the water until the mixture is very smooth. (If using a blender, this may have to be done in more than one batch.)
3. Pour the mixture into the prepared cake pan and bake for 45 minutes or until it begins to dry around the edges and is set. Remove from the oven and allow the pate to cool (it will become firmer as it cools).
4. Refrigerate the pate until chilled. Cut into squares and serve. Refrigerate any leftovers in a covered container up to three or four days.

Nutritional Facts:

Serves: 6
Total Calories: 118
Calories from Fat: 51

This Olive and Almond Pate recipe is from the Vicki's Vegan Kitchen Cookbook. Download this Cookbook today.

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